Best 4 Low Country Cream Of Crab And Squash Soup Recipes

Indulge in the harmonious blend of flavors and textures in Low Country Cream of Crab and Squash Soup, a delightful dish that captures the essence of Southern coastal cuisine. This savory and satisfying soup features a creamy base enriched with succulent crab meat, tender butternut squash, and a medley of aromatic vegetables. The addition of Old Bay seasoning and a touch of sherry adds depth and complexity to the broth, creating a symphony of flavors that will tantalize your taste buds. Served with crispy croutons and a sprinkle of fresh herbs, this soup is a comforting and flavorful journey that celebrates the bounty of the sea and the land.

**Additional Recipes Explored:**

1. **Sautéed Crab Cakes with Lemon-Caper Aioli:** Discover the art of creating perfectly golden crab cakes, pan-fried to perfection and bursting with crab meat. Accompanied by a zesty lemon-caper aioli, these crab cakes offer a delightful balance of flavors and textures.

2. **Roasted Butternut Squash with Brown Butter and Sage:** Experience the simplicity and elegance of roasted butternut squash, caramelized to perfection with brown butter and fragrant sage. This side dish showcases the natural sweetness of butternut squash, enhanced by the nutty flavor of browned butter and the earthy aroma of sage.

3. **Steamed Asparagus with Lemon and Parmesan:** Embrace the freshness and vibrancy of steamed asparagus, tossed with a zesty lemon-butter sauce and a generous sprinkle of Parmesan cheese. This classic side dish is a testament to the power of simple ingredients, offering a bright and flavorful accompaniment to any meal.

4. **Homemade Croutons:** Elevate your soup and salad experience with homemade croutons, toasted to golden perfection. This recipe provides step-by-step instructions for creating crispy and flavorful croutons using your favorite bread, ensuring a satisfying crunch in every bite.

5. **Fresh Herb Butter:** Discover the versatility of fresh herb butter, a compound butter infused with a blend of aromatic herbs. This flavorful butter adds a touch of elegance and sophistication to various dishes, from grilled meats and vegetables to warm bread and pasta.

Here are our top 4 tried and tested recipes!

SQUASH AND CRAB SOUP

Squash and Crab Soup image

Make and share this Squash and Crab Soup recipe from Food.com.

Provided by ellie_

Categories Crab

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

6 tablespoons butter
1 carrot, grated
1 onion, minced
1 garlic clove, minced
1/2 teaspoon red pepper flakes
4 yellow squash, grated (7 cups)
4 cups chicken broth
1 lb crabmeat, shells removed
1/2 cup flour
2 cups milk
2 tablespoons chives, snipped (optional garnish)

Steps:

In a dutch oven over medium heat melt butter and then add next 3 ingredients (carrot - garlic) and cook for 6-10 minutes or until vegetables are tender.
Stir in pepper flakes and squash and cook for 10 minutes more.
Stir in chicken broth and bring to a simmer.
Stir in crab meat and cooked until heated through.
In a small bowl whisk together flour and a little milk to make a paste and then add remaining milk. Add to soup and cook for another 10 minutes -- DO NOT BOIL.
Garnish with chives.

LOW COUNTRY SHRIMP CHOWDER

Low Country Shrimp Chowder image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons unsalted butter
1 bunch scallions, thinly sliced (white and green parts separated)
1 bunch scallions, thinly sliced (white and green parts separated)
2 stalks celery, diced
1 green bell pepper, diced
2 tablespoons all-purpose flour
1 teaspoon Old Bay Seasoning
2 cups reduced-fat (2 percent) milk
1/2 cup long-grain white rice
1 1/4 cups corn kernels (from 2 ears corn)
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 tablespoon dry sherry (optional)

Steps:

Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes. Season the chowder with salt and pepper and stir in the sherry. Ladle into bowls and top with the scallion greens.

SOUTH CAROLINA SHE-CRAB SOUP

South Carolina She-Crab Soup image

This soup is a staple for all of us living on the South Carolina coast. Here is my take on the soup that I think is outstanding! Enjoy!

Provided by SOWEN

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h

Yield 8

Number Of Ingredients 15

Ingredients

5 tablespoons butter
5 tablespoons all-purpose flour
1 small white onion, grated
1 stalk celery, grated
2 cloves garlic, minced
salt and pepper to taste
2 quarts half-and-half cream
1 pint heavy cream
1 cup chicken broth
1 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh dill
1 pound lump crabmeat
2 tablespoons chopped fresh chives
½ cup sherry wine

Steps:

Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

Nutrition Facts : Calories 676.7 calories, Carbohydrate 19.6 g, Cholesterol 240.1 mg, Fat 57.7 g, Fiber 0.4 g, Protein 20.8 g, SaturatedFat 35.6 g, Sodium 485.4 mg, Sugar 1.3 g

HOMEMADE CRAB SOUP-NO HEAVY CREAM OR "CREAM OF" SOUPS!

Homemade Crab Soup-No Heavy Cream or

Living in eastern VA means that there is crab soup almost everywhere. I love 'em, but wanted to find one that was a bit lighter. Hope you all enjoy it as much as I do!

Provided by LittlexLady88

Categories Chowders

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup light butter (such as Promise brand)
1 large yellow onion, diced
2 garlic cloves, minced
3 tablespoons flour
2 cups clam juice
2 cups reduced-sodium chicken broth
10 ounces white corn, frozen
1 tablespoon reduced-sodium Old Bay Seasoning
1 bay leaf
3 cups crabmeat (picked through to remove any shells)
1 cup skim milk
1 (8 ounce) package neufchatel cheese, cubed (1/3 less fat cream cheese)
salt and pepper, to taste

Steps:

Melt the butter in a pot over medium heat. Add the onions and cook until tender and translucent. Add the garlic and cook 1 minute more.
Add the flour to the pot, stirring to mix well and cooking for 3 to 4 more minutes.
Whisk in the clam juice and chicken broth. Bring them to a boil.
Once boiling, add in the corn, old bay, and bay leaf. Reduce the heat and simmer for about 15-20 minutes, uncovered.
Gently stir in the milk, cubed cream cheese, crab meat, and any necessary salt/pepper.
Cook, stirring occasionally, until the cream cheese is melted and the soup is heated through. Remove the bay leaf, grab some saltines or oyster crackers, and enjoy!
**Some helpful hints: The clam juice is found in a bottle in my grocery store, not in a can. Also, the frozen corn doesn't need to be thawed before adding to the soup, and canned corn can be substituted. Finally, 1/3 less fat cream cheese is sometimes called "Neufchatel" cheese.

Nutrition Facts : Calories 422.5, Fat 23.3, SaturatedFat 13.8, Cholesterol 59.7, Sodium 813.2, Carbohydrate 42, Fiber 3.1, Sugar 8.1, Protein 15

Tips:

Use fresh ingredients: Fresh crab meat, squash, and vegetables will give your soup the best flavor.
Don't overcook the crab meat: Crab meat cooks quickly, so be careful not to overcook it or it will become tough.
Use a good quality white wine: A dry white wine will add flavor to the soup without overpowering the other ingredients.
Season the soup to taste: Add salt, pepper, and other seasonings to taste until the soup is flavorful but not too salty.
Serve the soup hot: Cream of crab and squash soup is best served hot, so make sure to reheat it if you have leftovers.

Conclusion:

Low country cream of crab and squash soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. Whether you like your soup thick or thin, creamy or chunky, there is a recipe in this article that will suit you. So next time you are looking for a comforting and flavorful soup, give low country cream of crab and squash soup a try.